Customer rating

Share this product

Description

Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Also, it is widely considered that the incidence of allergies is increasing in developed countries. Furthermore, it has been suggested that novel, and in particular genetically engineered, crops pose threats of introducing new allergenic proteins into the diet. This book provides a thorough scientific account of contemporary knowledge of the occurance, properties and characteristics of plant food allergens. It also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods.